Inspiring healthier eating one dish at a time

Chipotle Lentil Tostadas

I’ve always loved adding lentils to soups, and warm salads, especially this one I made not too long ago, with roasted vegetables. Recently, I’ve been experimenting more with lentils as a meat replacement. Legumes in general are a great meat replacement because they’re a good source of protein, but I realized because lentils break down when they’re cooked, they’re actually a good substitute for ground meat – similar look and texture, but with all of healthier meatless benefits.

This recipe for Chipotle Lentil Tostadas was inspired by Nicole at Prevention RD, who made lentil and corn tacos.  Definitely use corn tortillas which crisp up so nicely in the oven or on the grill, and pile them high with this cooked lentil mixture that’s full of protein. Top them with lettuce, tomato, avocado, cheese if you like – whatever your tostada eating heart desires!


Chipotle Lentil Tostatas|Craving Something Healthy


Red, yellow or orange lentils will break down when cooked. Green or brown ones will hold their shape better. You pick!


Chipotle Lentil Tostadas|Craving Something Healthy



Chipotle Lentil Tostadas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 cups lentils; 4 servings

Serving Size: 3 tostadas

Chipotle Lentil Tostadas


  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 medium poblano pepper, seeded and diced
  • 1 large garlic clove, minced
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder (or less for less heat)
  • 1 teaspoon oregano
  • 1 cup lentils
  • 2 cups vegetable broth
  • juice of 1 lime
  • kosher salt
  • 1/4 cup cilantro, chopped
  • 12 corn tortillas
  • Cooking oil
  • garnishes: lettuce, tomato, avocado, cheese (optional)


Heat oil on high heat in a sauté pan or dutch oven. Add onion and poblano pepper and sauté for 4-5 minutes. Add garlic and sauté for another 1 minute. Add spices and stir just long enough to toast.

Add lentils and broth to the vegetables. Bring broth to a boil, stir well and reduce heat to low. Cover and simmer for 20-30 minutes, or until lentils are tender.

Add lime juice, cilantro and salt to taste.

Preheat oven broiler.

Lay corn tortillas in a single layer on a baking sheet, and spray each side with cooking spray and sprinkle lightly with kosher salt.

Toast tortillas under the broiler until puffed and lightly golden. Flip and repeat with the other side. Watch them carefully - they go from golden to burned quickly!

To serve, top each tortilla with about 2-3 tablespoons of the lentils, and add lettuce, tomatoes, avocado, and cheese as desired.


Nutrition facts does not include any toppings/garnishes

Nutrition Facts
Serving Size 3 tostadas
Servings Per Container 4

Amount Per Serving
Calories 286 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0gg
Cholesterol 0mg 0%
Sodium 700mg 29%
Total Carbohydrate 50g 17%
Dietary Fiber 10g 40%
Sugars 4g
Protein 10g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


How do you eat lentils?

Eat well!

4 Responses to “Chipotle Lentil Tostadas”

  1. Pat says:

    Anne, this looks wonderfully tasty and very healthy. I love the lentils idea. Beautiful photos. 🙂

  2. CakePants says:

    What a great idea to sub in lentils for meat in tostadas! For some reason, I’ve always associated lentils more with Middle Eastern or Indian cuisines, and hadn’t ever thought to use them in Mexican food recipes – I’ll have to give this a try sometime 🙂

    • Anne says:

      I think they work well as a meat replacement in lots of dishes – give em a try! Thanks so much for stopping by 🙂

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